Vegetarian tacos

To make this meal more filling, while the taco filling is heating, stir in beans, such as kidney or garbanzo beans. You can arrange the taco filling and condiments buffet-fashion and allow family or guests to assemble their own tacos.

Heat the oil in a large nonstick sauté pan over medium-high heat. Stir in the mushrooms, zucchini, carrot, onion, and garlic; cook, stirring occasionally, until the zucchini is crisp-tender, about 4 minutes. Stir in about half of the tomatoes, tomato sauce, chili powder, cumin, and hot pepper sauce. Reduce the heat to medium; cover and cook for about 5 minutes. Taste and adjust the seasoning.

Meanwhile, arrange the taco shells on a baking sheet; warm in the oven for about 5 minutes.

To serve, spoon the vegetable mixture into the taco shells. Top with cheese, lettuce, and the remaining tomato. Drizzle with taco sauce.

Advance Preparation

The taco filling will keep for up to 3 days in a covered container in the refrigerator; reheat the filling and assemble the tacos just before serving.

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